Showing posts with label fudge. Show all posts
Showing posts with label fudge. Show all posts
Saturday, March 6, 2010
Chocolate and Peanut Butter Marble Fudge
11:40 AM
1 can (300 mL) sweetened condensed milk, divided
8 squares (1 oz each) semi-sweet or dark chocolate, chopped
6 squares (1 oz each) white chocolate, chopped
1/2 tsp baking soda, divided
1/2 tsp vanilla extract
1/4 cup peanut butter
1. In one small sauce pan, heat half a can of sweetened condensed milk with semi-sweet or dark chocolate and 1/4 tsp baking soda. Stir frequently until chocolate is melted. Stir in vanilla extract.
2. In another small sauce pan, heat remaining sweetened condensed milk with white chocolate, 1/4 tsp baking soda and peanut butter, stirring until melted.
3. Pour chocolate mixture into parchment lined 8" square pan. Pour peanut butter mixture on top and swirl with spoon or knife. Cool for 4 hours or until firm.
Tips/Tricks/Notes
This is another quick, easy and tasty fudge recipe! The only thing I would do the next time is add a little bit more peanut butter. I found the chocolate to over power the peanut butter!
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
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Thursday, February 18, 2010
Recipe: Chocolate and Butterscotch Fudge
Chocolate and Butterscotch Fudge
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/2 cup chopped walnuts
1 tsp vanilla extract
1 cup butterscotch chips
1. Line an 8 or 9 inch square pan with wax paper.
2. Melt chocolate chips with 1 cup condensed milk in saucepan over low heat. Remove from heat; stir in nuts nuts, if desired, and vanilla. Spread evenly into prepared pan.
3. Melt butterscotch chips and remaining sweetened condensed milk in clean saucepan over low heat. Spread evenly over chocolate layer.
4. Chill for 3 hours or until firm. Cut into squares.
Tips/Tricks/Notes
This is another easy and tasty fudge! The recipe is easy to follow. You really can't mess this one up! When I first completed the fudge I thought the butterscotch layer was going to be too thin and the chocolate would be over powering, but once I tasted the fudge; the flavours are just right! Only note is that I didn't add the chopped walnuts.
Thursday, January 28, 2010
Recipe: Cookies & Cream Fudge
Cookies & Cream Fudge
3 packages (170 g each) white baking chocolate
300 mL can sweetened condensed milk
2 cups coarsely crushed chocolate creme filled sandwich cookies
pinch of salt
1. Melt chocolate with condensed milk and salt. Remove from heat. Stir in crushed cookies.
2. Spread onto parchment paper-lined 8"x 8" squared pan. Chill 2 hours or until firm. Cut into squares. Store in airtight container at room temperature.
Tips/Tricks/Notes
So far, this is the easiest fudge I have tried and it's one of my favourites. It is also a very fast firming fudge, when the recipe says 2 hours, it was ready in 2 hours. I found all the other fudges I have made took much longer before they were ready to be cut and eaten. My one recommendation is if you have a bigger pan then the 8"x 8" I would use it, something around a 9"x 9". I found with the 8"x 8" pan, the fudge turned out very thick and since it is very sweet I had to awkwardly try and cut thin slices.
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
Friday, January 15, 2010
Recipe: Peanut Butter Fudge
Peanut Butter Fudge
This is a SUPER easy and VERY yummy fudge! The only issue with this recipe was that at the time I first found it I didn't have a scale to measure out the 1 pound of sugar. I wanted to get one for many recipes and other things around the kitchen, so I invested in a high quality one, then I was able to complete this recipe. That would be the only down side to this recipe.
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
1 cup creamy peanut butter
1 cup butter
1 pound of powdered sugar
1 tsp vanilla
1. Line a 9" square pan with wax paper.
2. Melt the butter in a sauce pan on low heat, add the peanut butter and stir well making sure to fully blend. Remove from heat and cool.
3. In a large bowl, mix the powdered sugar and vanilla.
4. When the peanut butter/butter mixture is cooled, add it to the powered sugar and mix thoroughly until smooth.
5. Pour the mixture into the pan. Cover with waxed paper. Refrigerate for 4-6 hours or overnight.
Tip/Tricks/Notes
This is a SUPER easy and VERY yummy fudge! The only issue with this recipe was that at the time I first found it I didn't have a scale to measure out the 1 pound of sugar. I wanted to get one for many recipes and other things around the kitchen, so I invested in a high quality one, then I was able to complete this recipe. That would be the only down side to this recipe.
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
Monday, January 4, 2010
Recipe: Cherry Polka Dot Fudge
Cherry Polka Dot Fudge
3 cups semi-sweet chocolate chips
1 can (300 mL) sweetened condensed milk
2 tsp vanilla extract
1/2 cup chopped glace cherries
1/2 cup mini marshmallows
1. Melt chocolate chips with condensed milk. Remove from heat. Stir in vanilla, cherries and marshmallows.
2. Spread evenly in parchment paper lined 8" square pan. Chill 4 hours or until firm.
3. Remove from pan and peel off paper. Cut into squares.
Tips/Trick/Notes
Out of all the fudges I tried this season, this one has to have been the sweetest and also the heaviest. At the time that I did this recipe I could not find "glace cherries" anywhere, so I was recommended to use maraschino cherries. I had no idea what a glace cherry or an maraschino cherry were, so I looked it up online. For anyone else who would like to know, the answer is below!
Another note for this recipe, I recommend allowing the chocolate/milk mixture to cool slightly before adding the marshmallows. When added right away as the recipe calls for; a lot of the marshmallows melted and then were just mixed into the fudge.
Glace and Maraschino Cherries:
A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. The cherries are first preserved in a brine solution (usually sulfur dioxide) or alcohol, then soaked in a suspension of food coloring, sugar syrup, artificial and natural flavors, and other components.
Further steps along this process make GLACE and crystallized cherries; after soaking, the cherries are drained and then soaked in glucose and air-dried, producing glace cherries; a further stage involves another soaking in glucose which coats them with sugar, creating crystallized cherries.
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
3 cups semi-sweet chocolate chips
1 can (300 mL) sweetened condensed milk
2 tsp vanilla extract
1/2 cup chopped glace cherries
1/2 cup mini marshmallows
1. Melt chocolate chips with condensed milk. Remove from heat. Stir in vanilla, cherries and marshmallows.
2. Spread evenly in parchment paper lined 8" square pan. Chill 4 hours or until firm.
3. Remove from pan and peel off paper. Cut into squares.
Tips/Trick/Notes
Out of all the fudges I tried this season, this one has to have been the sweetest and also the heaviest. At the time that I did this recipe I could not find "glace cherries" anywhere, so I was recommended to use maraschino cherries. I had no idea what a glace cherry or an maraschino cherry were, so I looked it up online. For anyone else who would like to know, the answer is below!
Another note for this recipe, I recommend allowing the chocolate/milk mixture to cool slightly before adding the marshmallows. When added right away as the recipe calls for; a lot of the marshmallows melted and then were just mixed into the fudge.
Glace and Maraschino Cherries:
A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. The cherries are first preserved in a brine solution (usually sulfur dioxide) or alcohol, then soaked in a suspension of food coloring, sugar syrup, artificial and natural flavors, and other components.
Further steps along this process make GLACE and crystallized cherries; after soaking, the cherries are drained and then soaked in glucose and air-dried, producing glace cherries; a further stage involves another soaking in glucose which coats them with sugar, creating crystallized cherries.
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
Saturday, January 2, 2010
Recipe: Brown Sugar Fudge
Brown Sugar Fudge
The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.
1 can (300 mL) sweetened condensed milk
2 cups well packed brown sugar
1/2 lb butter
1. Place ingredients in microwave safe mixing bowl and microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly.
2. Beat with mixer for 5 minutes.
3. Spread mixture into parchment lined 8" square pan. Chill to set.
Tip/Tricks/Notes
This has to be one of the easiest fudges I have made and it was also the biggest hit of all the fudges I made this year. My only tip would be to stir the mixture sooner then every 2 minutes, I would say about every 1 and a half minutes is better, but it may also depend on the microwave.
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